Leeks have gone in and out of favor throughout history. Here they're prepared as the more-esteemed asparagus: Blanched, then slathered with butter mixed with pungent anchovy (another looked-down-upon ingredient).

Full Recipe

Leeks With Anchovy Butter - Biga

Author

Amanda Hesser | 2006-06-11

Source

https://cooking.nytimes.com/recipes/9052-leeks-with-anchovy-butter

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